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Texas Beef Brisket Recipe

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This recipe for Texas Beef Brisket, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


1 beef brisket or chuck roast, about 5 pounds and 2 inches thick
Salt and ground black pepper
2 tablespoons vegetable oil
2 teaspoons dry mustard
2 teaspoons dried sage, crushed
2 teaspoons dried oregano, crushed
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 teaspoon ground allspice
Teaspoon red pepper flakes
1/4 cup molasses
1/4 cup alder vinegar or red wine vinegar
2 tablespoons tomato paste
1/2 cup ketchup
1 cup water
Cayenne pepper
Mahogany Sauce

One or two days before barbecuing place the roast in a deep glass or ceramic dish or stainless steel roasting pan. Sprinkle all over with salt and black pepper. In a saucepan over medium heat, warm the oil. Add the mustard, sage, oregano, garlic, ginger, allspice, and red pepper flakes and saute 3-4 minutes. Stir in all the remaining ingredients, excepting the sauce and including cayenne pepper to taste. Simmer, uncovered, until thickened and the flavors have blended, 10-15 minutes. Pour the hot sauce over the meat. Cover and refrigerate 1-2 days, turning occasionally. You will need about 5 pounds hickory or other hardwood coals and a pound or two of hickory chips to cook the meat. Prepare the coats about 5 hours before you want to serve the meat. When they are hot, move the coats to one side or spread in a circle around the bottom of the grit. Remove the meat from the marinade, reserving the marinade, and place the meat in the center or side, not over the coals. Put a drip pan under it. Cover and cook 3 1/2-4 hours, replenishing the coals and hickory chips as needed. Using a meat thermometer check the internal temperature occasionally; don't let it rise above 180 degrees F. This will help ensure tenderness. Turn the meat occasionally and baste frequently with the reserved marinade as it cooks. The meat is done when it gives easily when pressed with fingers or sliced with a knife. Remove from the grill and let stand about 10 minutes to keep the juices intact. Slice thinly and serving with Mahogany Sauce, if desired.




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